Masak Masak Ala Emak

  Veggie mushroom burger An irresistible vegetarian mushroom burger filled with melty mozzarella and slathered in homemade tomato relish. This is designed to be a low cost recipe. Ingredients For the relish 1 tbsp olive oil 1 onion, finely diced salt and pepper 1 garlic clove, crushed 200g/7oz tinned tomatoes 1 tbsp white wine vinegar For the onions 25g/1oz butter 2 onions, finely sliced For the rest of the burger 4 large flat mushrooms, stalk trimmed so it doesn’t come above the edge of the mushroom 1 tbsp olive oil 1 ball mozzarella 4 burger buns, sliced in half Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4. For the relish, heat a small frying pan over a medium heat and add the olive oil. Fry the onion and a pinch of salt in the oil for 4-5 minutes, or until the onion is soft. Add the garlic and cook for two minutes, then stir in the tomatoes and the vinegar. Gently simmer for five minutes, or until the mixture has thickened to a relish consistency. Taste and adjust the

  Fried chicken sandwich ‘Fried’, ‘chicken’ and ‘sandwich’: three alluring enough words on their own; together, they promise pure, unbridled pleasure. And, frankly, that’s the only kind of pleasure I’m interested in. Ingredients For the pink-pickled onions ½ red onion, thinly sliced red wine vinegar or lime juice to cover For the fried chicken 75ml/2½fl oz kefir, buttermilk or plain yoghurt ½ tsp hot smoked paprika, plus ¼ tsp for the coating ½ tsp fine sea salt, plus ¼ tsp for the coating 1 tsp lemon juice ½ tsp Dijon mustard ½ tsp maple syrup 1 fat garlic clove, finely grated 1 small boneless chicken thigh fillet, skin removed 4–5 tbsp plain flour sunflower oil for deep-frying To serve 4 tbsp garlic mayonnaise 1 tsp crispy chilli oil or other chilli sauce ¼ tsp honey 1 burger bun, split, or 2 slices white bread a few leaves iceberg lettuce kimchi or pickles of your choice Recipe tips Method Make your pink-pickled onions in advance: at least 2 hours, and up to 24. Put the onion into a

  Fried chicken Tom Kerridge's amazing fried chicken recipe is sure to satisfy your cravings for juicy, smoky, spicy fast food. Match it with  coleslaw  for a touch of nostalgia. Ingredients 10 chicken thighs or drumsticks (or a mix) 500ml/18fl oz buttermilk (or 250ml plain yoghurt mixed with 250ml milk) 100g/3½oz plain flour 50g/1¾oz cornflour 2 tsp ground dried oregano 2 tsp chilli powder 2 tsp ground dried sage 2 tsp dried basil 2 tsp dried marjoram 2 tsp ground white pepper 4 tsp table salt 2 tbsp sweet paprika 2 tbsp smoked paprika 2 tsp onion salt 2 tsp garlic powder oil, for shallow frying coleslaw, to serve Recipe tips Method Place the chicken pieces in a container, cover with the buttermilk and refrigerate for 12 hours. Preheat the oven to 180C/160C Fan/Gas 4. Mix together the flours with the dried spices and herbs on a large plate. Remove the chicken from the buttermilk and shake off as much of the buttermilk as possible. Roll the chicken pieces around in the dry mix unti

  Sweet potato oven chips Make your chips a little bit healthier with sweet potatoes – spice them up as much as you like. Each serving provides 265 kcal, 2g protein, 36g carbohydrates (of which 10g sugars), 11.5g fat (of which 2g saturates), 5.6g fibre and 1.4g salt. Ingredients 350g/12oz sweet potatoes, peeled and cut into chips 2 tbsp olive oil ½ tsp sea salt 1 tsp crushed dried chilli flakes or smoked paprika freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Place the sweet potato chips into a roasting tin and drizzle over the olive oil and season with the salt, crushed dried chilli flakes and freshly ground black pepper. Toss well to coat, then roast in the oven for 20–30 minutes, or until the sweet potato chips are crisp and golden-brown. Pile onto a plate and serve immediately. https://www.bbc.co.uk/food/recipes/roastsweetpotatochil_89279